Text 7192, 78 rader
Skriven 2011-02-14 21:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Email addresses
=======================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> The final one is what I put on my signature block when I am
 DS> posting on usenet -- and is used for no other purpose.  That
 DS> one is pretty much ignored.

Yeah, if I was still on usenet, I'd want a throw away address too.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Muhammara (Red Pepper And Walnut Dip) 
Categories: Middle east, Dips, Nuts
  Servings: 8

      1 c  roasted red peppers, roughly
           chopped
    2/3 c  panko breadcrumbs
    1/2 c  walnuts, toasted and roughly
           chopped
      2 TB fresh lemon juice
      4    cloves garlic
      2 ts cumin seeds
    1/2 ts salt
      1 TB pomegranate molasses
    1/2 ts dried hot red pepper flakes
    3/4 c  extra-virgin olive oil 

The flavour of muhammara is more than the sum of its parts - a
balance of bitter and sour and garlicky and sweet, deep and complex,
and utterly beguiling.

The reason, I'm sure, is pomegranate molasses. Made by boiling down
pomegranate juice until it is reduced to a thick molasses-like
concentrate, this dark brown syrup is an essential ingredient in
many Middle Eastern cuisines. The resemblance to molasses is only
superficial - the flavour lies somewhere between tart and
bittersweet, almost like a well-aged balsamic vinegar.

It's possible to make homemade pomegranate molasses by cooking down
bottled pomegranate juice until it become thick and syrupy.

The best partner is tender homemade pita (whole wheat, if possible)
or thin sheets of sesame-studded lavash, but it's also quite
delicious with a crudite platter of cucumbers and carrots and cherry
tomatoes if you're looking for a nice change from the usual
sour-cream-and-onion-soup dip.

Using a food processor, pulse the roasted red peppers, panko,
walnuts and lemon juice until mostly blended. Using a mortar and
pestle, grind down the garlic, salt and cumin into a smooth paste.
(Alternatively, you can also use the flat of a knife to mash
together the garlic and salt, and replace the cumin seed with ground
cumin.) Scrape into the food processor, along with the pomegranate
molasses and red pepper flakes. Pulse again until you have a smooth
paste. Running the food processor on low speed, gradually pour in
the oil in a thin stream until all the oil is incorporated. The dip
should look thick and glossy, but not pasty or dry - if necessary,
stir in a little water, a tablespoon or two at a time, until you get
to the right consistency. Transfer to a pretty serving bowl and
serve right away with crackers, pita or vegetables for dipping. (Dip
can also be prepared up to three days in advance. Wrap tightly with
plastic wrap, and refrigerate until ready to use.) 

:Adapted from Epicurious
:Makes around 2 cups

  From: Isabelle Boucher, Messy Cook Blog
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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